Ingredients:

  • 1 (3 to 4-bone) Prime Rib Roast, approximately 6–8 lbs (2.7–3.6 kg), bone-in preferred
  • 3 tbsp (54g) Coarse Kosher salt
  • 1 tbsp (6g) Coarse black pepper
  • 1 cup (227g) Unsalted butter, softened to room temperature
  • 6 cloves Garlic, minced
  • 2 tbsp (4g) Fresh rosemary, finely chopped
  • 2 tbsp (4g) Fresh thyme, finely chopped
  • 1 tbsp (15g) Dijon mustard

Instructions:

  1. Pat the roast dry with paper towels. Generously season all sides with Kosher salt. Place the roast on a wire rack over a baking sheet and refrigerate uncovered for 12–24 hours to create a dry surface for searing.
  2. Preheat your oven to 225°F (107°C). Mix the softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Slather the compound butter over the entire roast.
  3. Insert a meat thermometer into the thickest part of the roast. Place in the oven and roast until the internal temperature reaches 120°F (49°C) for medium-rare (roughly 30–40 minutes per pound).
  4. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 30 to 45 minutes. The internal temperature will rise about 5–10 degrees during this time.
  5. While the meat rests, crank your oven to 500°F (260°C). Once at temperature, place the roast back in for 6–10 minutes until the exterior has formed a deep, golden-brown crust.
  6. Remove from the oven, carve immediately, and serve.